Description
A warm and savory Teriyaki Chicken Wrap, filled with succulent chicken and a refreshing crunch of fresh vegetables, all enveloped in a soft tortilla.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup teriyaki sauce
- 1 tablespoon vegetable oil
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/2 cup cucumber, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup sesame seeds (optional)
- Salt and pepper to taste
Instructions
- Marinate the chicken: Pour teriyaki sauce into a medium bowl; add chicken and season with salt and pepper. Cover and refrigerate for at least 30 minutes.
- Cook the chicken: Heat vegetable oil in a skillet over medium-high heat, add chicken and cook for 5–7 minutes on each side until golden-brown.
- Slice the chicken: Let the chicken rest for a few minutes before slicing it into thin strips.
- Assemble the wraps: Place a tortilla on a flat surface, add a layer of lettuce, then top with chicken, carrots, cucumber, and green onions. Sprinkle sesame seeds if desired.
- Wrap it up: Fold the sides of the tortilla inward and tightly roll from the bottom up.
- Serve: Slice each wrap in half and serve with extra teriyaki sauce for dipping.
Notes
Marinate chicken overnight for enhanced flavor. Customize fillings based on seasonality or personal taste.
Nutrition
- Serving Size: 1 wrap
- Calories: 475
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg